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Healthy Vegetarian/Vegan Pad Thai

Updated: Aug 6, 2021

I LOVE Pad Thai! Anytime I'm craving a noodle dish, this is the one I go for. I'm grateful to have found this recipe because so many require fish sauce and the macros are very unbalanced. Too high in fat and too high in carbs. I know I know. It's a noodle dish, of course it's going to be high in carbs. I add "Healthy Noodles" to help bulk it up with more noodles without adding calories and carbs. You can find healthy noodles here: If you are a noodle lover, you simply must give it a try. I like to use them with regular noodles but I've also had them by themselves and it's delicious. With this Pad Thai recipe, I couldn't tell what was a rice noodle and what was a "Healthy Noodle". Give it a try and I'm sure you'll agree.


7oz flat rice noodles

1 pack "healthy noodles" (optional)

2 tbsp kecap manis (sweet soy sauce)

2 tbsp light soy sauce

2 tbsp tamarind concentrate

4 tsp coconut oil

2 large eggs -lightly beaten (if making vegetarian)

1 lb firm tofu - cut into small cubes

2 cups bean shoots - washed

2 tbsp unsalted peanuts - chopped

2 tbsp chives - chopped

2 limes - cut into wedges


Soak rice noodles in water for 10 minutes, then drain. Rinse "Healthy Noodles" and set aside. Combine sauces in a bowl and set aside.

Heat half the oil in a large skillet and add egg and cook to scrambled. Set aside. Add remaining oil to pan and cook tofu until browned.

**Option to lower the fats, use egg white only and/or air fry the tofu eliminating 1/2 the coconut oil**

Stir noodles and sauce into pan and toss until well coated. Stir through egg, bean shoots, peanuts and chives.

Serve with sliced limes.

Nutritional Info:

Calories: 497

Fat: 24g

Carbs: 53g

Protein: 24g

Makes 4 servings.

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